Zuppa Di Pollo Italian Chicken Soup with Pasta Cheese
Warm, comforting, and packed with rustic Italian flavors, Zuppa Di Pollo Italian Chicken Soup with Pasta Cheese is the ultimate hearty one-pot meal. This soul-soothing soup combines tender, shredded bone-in chicken thighs, a medley of sautéed aromatics like onion, carrot, and celery, and a fragrant broth infused with thyme, bay leaves, and oregano. Short pasta soaks up the rich chicken stock, while freshly grated Parmesan cheese melts in for a creamy, savory finish. Easy to make in under an hour, this dish is perfect for cozy family dinners or meal prepping. Serve it hot, garnished with parsley and extra Parmesan, for a bowl of comfort that tastes like a trip to the Italian countryside.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds bone-in chicken thighs
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup crushed tomatoes
- 8 cups chicken stock
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 teaspoon dried oregano
- 1.5 cups dried short pasta
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken thighs with a pinch of salt and black pepper, then add them to the pot. Sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables soften.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently.
Stir in the crushed tomatoes, chicken stock, bay leaves, thyme sprigs, and dried oregano. Nestle the chicken thighs back into the pot.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the chicken is tender and cooked through.
Remove the chicken thighs from the pot and let them cool slightly. Shred the meat and discard the bones.
Return the shredded chicken to the pot and bring the soup back to a gentle simmer. Add the dried pasta and cook for 8-10 minutes until the pasta is al dente.
Remove the bay leaves and thyme sprigs from the pot. Stir in the grated Parmesan cheese and chopped parsley.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with extra Parmesan and parsley if desired, and serve hot.
Nutrition Facts
Calories |
4009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 4820 mg | 210% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 39.0 g | ||
| Protein | 281.6 g | 563% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1023 mg | 79% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4056 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
